Microbial Stability, Phytochemical Retention, and Organoleptic Attributes of Dense Phase CO2Processed Muscadine Grape Juice

2006 ◽  
Vol 54 (15) ◽  
pp. 5468-5473 ◽  
Author(s):  
David Del Pozo-Insfran ◽  
Murat O. Balaban ◽  
Stephen T. Talcott
Keyword(s):  
Grape Juice ◽  
Dense Phase ◽  
Muscadine Grape ◽  
Microbial Stability ◽  
Organoleptic Attributes

Inactivation of polyphenol oxidase in muscadine grape juice by dense phase-CO2 processing

2007 ◽  
Vol 40 (7) ◽  
pp. 894-899 ◽  
Author(s):  
David del Pozo-Insfran ◽  
Murat O. Balaban ◽  
Stephen T. Talcott
Keyword(s):  
Polyphenol Oxidase ◽  
Grape Juice ◽  
Dense Phase ◽  
Muscadine Grape

An ideal point density plot method for determining an optimal sensory profile for Muscadine grape juice

2008 ◽  
Vol 19 (2) ◽  
pp. 210-219 ◽  
Author(s):  
J.-F. Meullenet ◽  
C. Lovely ◽  
R. Threlfall ◽  
J.R. Morris ◽  
R.K. Striegler
Keyword(s):  
Ideal Point ◽  
Grape Juice ◽  
Sensory Profile ◽  
Density Plot ◽  
Point Density ◽  
Muscadine Grape

scholarly journals Comparative genomics in the wine bacterium Oenococcus oeni

2011 ◽  
Vol 32 (4) ◽  
pp. 174
Author(s):  
Anthony R Borneman ◽  
Eveline J Bartowsky
Keyword(s):  
Carbon Sources ◽  
Grape Juice ◽  
Wine Yeast ◽  
Oenococcus Oeni ◽  
Primary Role ◽  
Yeast Saccharomyces Cerevisiae ◽  
Spoilage Bacteria ◽  
Microbial Stability ◽  
Mouth Feel ◽  
By Products

The production of wine from grape juice relies on the combined actions of both yeast and bacteria which shape the aroma and flavour of wine through the production of secondary metabolites and the biochemical transformation of many grape-derived constituents. Whereas the principal wine yeast, Saccharomyces cerevisiae, is primarily involved in the alcoholic fermentation in which glucose and fructose are converted into alcohol, the wine bacterium, Oenococcus oeni, is primarily involved in a secondary fermentation reaction where malic acid is decarboxlyated into lactic acid. This conversion, known as malolactic fermentation (MLF), results in an increase in wine pH and reduction in the sourness of the wine, while also providing microbial stability through the reduction of potential carbon sources for wine spoilage bacteria such as Lactobacilli and Pediococci1. In addition to its primary role in performing MLF, the metabolic by-products produced during the growth of O. oeni in wine have been shown to positively contribute to the flavour and mouth feel of wines which have undergone MLF.

scholarly journals (377) Consumer Acceptance of Mayhaw (Crataegus opca Hook. and Arn.) Fruit Juice Blended with Muscadine (Vitisrotundifolia Michx.) Grape Juice

HortScience ◽  
2005 ◽  
Vol 40 (4) ◽  
pp. 1068A-1068
Author(s):  
Alfred F. Trappey ◽  
Charles E. Johnson
Keyword(s):  
Fruit Juice ◽  
Grape Juice ◽  
Consumer Preference ◽  
Preference Test ◽  
Consumer Acceptance ◽  
Juice Quality ◽  
Flavor Preference ◽  
Overall Acceptability ◽  
Muscadine Grape ◽  
Hedonic Scale

Growth in juice-based products is supported by an increasing consumer base, which perceives fruit and fruit-based beverages as an integral component of nutritious food types that can benefit health. New flavor combinations, as well as added ingredients (i.e., vitamins) continue to help boost juice appeal as a nutraceutical. New juice-based food products such as blends, jellies, marinades, and pastry fillings could benefit from the unique flavor attributes specific to mayhaw fruit juice. Juice from one cultivar of muscadine grape (Vitisrotundifolia Michx.) `Carlos' (bronze skinned) was mixed with varying levels of juice from one cultivar of mayhaw (Crataegusopaca) `Texas Star' (reddish-orange skinned) fruit. Five different blend combinations were tested for both individual juice quality and for juice-blend compatibility. A consumer preference test was conducted (n = 75) on a 9-point hedonic scale for color, taste, and overall liking. Next to the taste/flavor preference scores for control (6.8), mayhaw juice used as the primary flavor ingredient in blends was the second most preferred of all juices by the panelists. A 50/50 juice blend and 70/30 mayhaw/muscadine blend were the least desirable of the five combinations tested. Juices from 60/40, 30/70, and 40/60 mayhaw/muscadine were considered by the panelists as best in flavor and overall acceptability. “Taste” had the strongest effect on overall acceptability of juice from varying levels of mayhaw juice in combination with muscadine grape juice. Panelists' mean score averages collectively were favorable of 60:40 and 50:50 juice blends and were significant (P < 0.05) toward acceptance of a “mayhaw-muscadine” fruit juice blended drink.

Stability of Copigmented Anthocyanins and Ascorbic Acid in Muscadine Grape Juice Processed by High Hydrostatic Pressure

2007 ◽  
Vol 72 (4) ◽  
pp. S247-S253 ◽  
Author(s):  
D. Del Pozo-Insfran ◽  
A. Del Follo-Martinez ◽  
S.T. Talcott ◽  
C. H. Brenes
Keyword(s):  
Ascorbic Acid ◽  
Hydrostatic Pressure ◽  
High Hydrostatic Pressure ◽  
Grape Juice ◽  
Muscadine Grape

Factors Influencing Ellagic Acid Precipitation in Muscadine Grape Juice During Storage

1993 ◽  
Vol 58 (1) ◽  
pp. 193-196 ◽  
Author(s):  
V.M. GARRIDO ◽  
C.A. SIMS ◽  
M.R. MARSHALL ◽  
R.P. BATES
Keyword(s):  
Ellagic Acid ◽  
Grape Juice ◽  
Acid Precipitation ◽  
Factors Influencing ◽  
Muscadine Grape
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